The Rusty Pelican # 26
Last inspected: Mar 3, 2026
58
Score
The Rusty Pelican # 26 has been inspected seven times since 2022. The most recent report on file is from Mar 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded five times.
That falls roughly in the middle of the pack for Key Biscayne restaurants. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) and raw salmon (51F - Cold Holding) booth at cook line. As per staff, less than 2 hours. Products were moved to other unit for rapid cooling. **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at CO tanks next to ice machine. Tanks were secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at pastry area soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing storage area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board board at sushi area and all cutting boards at cook line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch. Watch was removed **Corrected On-Site**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both WIFs door.
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at HWS at sushi area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pastry area. Wiping cloth was correctly stored. **Corrected On-Site** **Repeat Violation**
21-12-4
58
May 9, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Coached employee and server washed hands.
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue on cook line.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
74
Apr 14, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
61
Dec 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 26, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on white cutting board located across the cook line. Operator discarded. **Corrected On-Site**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards located across cook line with cut marks and no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle at the cook line. Operator removed immediately. **Corrected On-Site**
10-20-4
Basic - No container installed for catching grease from hood drip tray. Observed missing drip tray container at cook line in back prep area.
14-73-4
74
Feb 16, 2024
Complaint Full
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing at mop sink at kitchen area.
29-34-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed containers of sushi rice stored with no time marking. As per chef rice was prepared at 11:30am, less than 3 hours ago. Chef placed correct time sticker on items of sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per Chef, not all sushi rolls are fully cooked. Sushi rolls containing a raw food ingredient are not identified with an asterisk or symbol indicating that sushi rolls are covered by the consumer advisory.
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted stored on top of ice machine. Employee inverted buckets for protection. Observed service plates stored above prep coolers at cook line not inverted. **Corrective Action Taken**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom used by food employees at kitchen area.
32-12-5
Basic - Floor area(s) covered with standing water. Observed standing water on floors inside all walk in coolers as well as throughout kitchen area. **Repeat Violation**
36-22-4
Basic - Ice scoop handle in contact with ice located inside ice bin at bar area. Employee removed and placed scoop in an upright position. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle at cookline. Chef removed tongs from oven door handles. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep table. Chef removed wiping cloths from under cutting boards. **Corrected On-Site**
21-04-4
Basic - Insect control device installed over food preparation/ single-service items. Observed containers of straws and coffee lids stored under insect control device. Chef removed containers during inspection. **Corrected On-Site**
35B-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing at lights above griddle at cook line.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans vents in rear walk in cooler with an accumulation of dust. Chef instructed employee to clean during inspection. **Corrective Action Taken**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in coolers.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep counters throughout kitchen cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour on prep table not labeled. Observed a squeeze bottle of cooking wine not labeled located on prep counter. Chef placed name labels on items. **Corrected On-Site**
02D-01-5
37
Dec 5, 2022
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds rice, shredded cabbage salad, and shredded cheese all under time no procedures available. Provided time as a public health control procedures. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in ware washing ceiling vent.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Food stored on floor. Observed box of beef stored on floor in walk in freezer.
08B-38-4
Basic - Light shield damaged/in disrepair. Observed in produce walk in cooler.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Chef removed sanitizer solution off the floor. **Corrected On-Site**
21-38-4
52
Frequently Asked Questions
When was The Rusty Pelican # 26 last inspected?
The most recent health inspection at The Rusty Pelican # 26 on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at The Rusty Pelican # 26?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at The Rusty Pelican # 26.
How does The Rusty Pelican # 26 compare to other restaurants in Key Biscayne?
The Rusty Pelican # 26 most recently scored 58 out of 100, which is about the same as the Key Biscayne average of 57.
Has The Rusty Pelican # 26's inspection record improved over time?
Results have been roughly steady. Inspections at The Rusty Pelican # 26 have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Rusty Pelican # 26 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Rusty Pelican # 26 inspected?
Based on the inspection history on file, The Rusty Pelican # 26 is inspected around two times per year on average.
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